Lemon cheesecake

So did you try the Yogurt cheese yet???? If not.. here's another recipe to temp you to make it.
Sweet and good for you. The yogurt cheese in place of cream cheese, greatly reduces fat and calories and it's still delicious!

4 eggs
1 cup sugar
1 rounded Tablespoon cornstarch
1 tsp.vanilla
1 tsp. lemon extract
2 cups of yogurt cheese (made from one quart of yogurt)
1 T. of lemon juice

Strain your yogurt the night before, see post HERE

Combine all ingredients and beat with a hand mixer or stand mixer till light and foamy (about 3-5 minutes).
Pour into prepared graham cracker crust in a 7" spring form pan.
Bake in a 350* over for 50 minutes, then check every five minutes till done, (center will crack just slightly and will be set around edges but center will jiggle slightly)
Remove from oven and cool on rack for one hour. Refrigerate for at least four hours before serving.
this is wonderful served with fresh fruit,  bumbleberry sauce, or our favorite, lemon curd(recipe coming soon) on top.

ENJOY!!!!!!